Sweet & Spicy Recipe

1. Make honey syrup (if not ready)

Combine equal parts honey and very hot water (for 0.5 oz honey syrup use 0.25 oz honey + 0.25 oz hot water). Stir until fully dissolved and cool slightly.

2. Thinly slice fresh ginger and jalapeño. If you prefer milder heat, remove seeds from jalapeño before slicing.

3. Muddle aromatics

In a mixing glass or shaker, place the ginger slices and jalapeño rounds. Add the honey syrup and fresh lemon juice. Gently muddle (2–4 firm presses) just to release ginger oils and jalapeño juices — avoid pulverizing to keep clarity.

4. Combine base

Add the chilled chardonnay, ginger liqueur (or ginger syrup), and two dashes of aromatic bitters to the muddled mixture. Stir gently to integrate flavors (about 8–10 gentle strokes) — do not over-agitate to preserve carbonation later.

5. Fill a large wine glass or coupe with ice. Strain the mixture over the ice into the glass, using a fine strainer if you prefer less sediment from ginger/jalapeño.

6. Top gently with chilled ginger beer (about 3 oz). Give one gentle stir to marry the fizz with the wine mixture. Taste and adjust: add an extra 0.25 oz honey syrup if you want sweeter, or a squeeze more lemon for brightness.

7. Garnish with a lemon wheel perched on the rim and a piece of candied ginger threaded on a pick or floated in the drink. Optionally drop one thin jalapeño round into the glass for continued gentle heat infusion.

8. Serve immediately while ginger beer is fizzy. Note: flavors will continue to evolve — chills and a touch more spice from the jalapeño are normal after a few minutes.